Strawberry and Blueberry Bundt Cake

Saturday, April 15, 2017



I picked so many berries last summer I thought I should start baking with them before summer rolls around again and my freezers are still full! I used blueberries and strawberries for this cake, but blackberries or raspberries would work well too. 

Strawberry and Blueberry Bundt Cake adapted from Smitten Kitchen

2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup unsalted butter, softened
1 3/4 cup granulated sugar
Zest of 1 lemon
1/2 tsp vanilla extract
3 large eggs
3/4 cup buttermilk
2 cup blueberries, fresh or frozen
1 cup strawberries, fresh or frozen

Preheat oven to 350° F. Grease a 10-cup bundt pan with non-stick cooking spray.

Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Add in lemon zest and vanilla, combine. Add in the eggs one at a time and mix well. With the mixer on low, beat in 1/3 of the flour mixture, 1/2 of the buttermilk, 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Place the berries in a small bowl and add 2 tablespoons of flour and mix until coated. Gently fold in the berries with the cake batter.

Spread the batter into the bundt pan and bake for 60 - 65 minutes or until a toothpick comes out clean.
Remove from the oven and let cool for 20 minutes before inverting onto a rack. Dust with icing sugar before serving. 




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